New Cookbooks = Dry Heaves

I’m in the midst of menu planning now that things are starting to settle after the wedding and we received two cookbooks that look amazing but give me goosebumps just thinking of trying to tackle one recipe in them – Alinea and The French Laundry. So, I’m asking my food friends out there on the interwebs if anyone has tried a recipe from one of these and if so, how did it go? I’m going to try and see what I can do too and share with you here…there is a recipe that has bacon powder. BACON POWDER! Yippee!

Also, I won’t be the crazy, just married wife, but I did want to share with you two of my favorite photos from our wedding last weekend. Awww lambs! Such a magical evening and if you live in Austin be sure to get Altared Weddings, ILD Lighting, Primizie Catering, Pearl Events (Jessica Brightwell is the BEST), Premiere Rentals (love Jeremy and Ken!) and Say Cheese! Photobooths as your vendors. They were amazing and so was the ArtHouse at the Jones Center – if you haven’t visited yet, I say why not? Support the arts!



Beef Tenderloin with Cherry-Black Pepper Sauce

I’ve been meaning to post this Cooking Light recipe since I made it because it was absolutely INSANELY good. ¬†And get this, it’s only five ingredients. Tack on three more and you’ve got a eight ingredient meal that was sinfully delicious and fast to boot.

If we were a band name while eating this it would Snarfy McSnarf and the Snarftones. We inhaled this in no time flat. I mean, how can you go wrong? Beef Tenderloin with cherry preserves, balsamic vinegar, shallot and butter? Yep, here’s your drool cup. To make this even better – yes it’s possible – I boiled chopped parsnips until fork tender and then mashed with a smidge of low-fat milk and creme fraiche, plus a little salt and pepper. Serve the tenderloin over the parsnip puree and you’ve got a winner for dinner. Here’s the before and after photos for proof the of the tenderloin annihilation.

Make this right now! I don’t care if it’s midnight, go, go, go!